cleaning & sanitation - singapore food agency€¦ · cleaning & sanitation programme...
TRANSCRIPT
CONTENT
INTRODUCTION
Why are Cleaning and Sanitising Important? 3
Difference between Cleaning and Sanitising 4
CLEANING & SANITATION PROGRAMME
Components of a Good Cleaning and Sanitation Programme 5
Recommended Frequency of Cleaning and Sanitation 6
Basic Steps for Cleaning and Sanitation 7
Factors Affecting Cleaning and Sanitising Efficacy 8
This publication provides a set of guidelines on good cleaning and sanitation practices for food operators andfood handlers. To manage and reduce the risk of food-borne illnesses, a comprehensive and effective
food safety management system should be adopted.
GUIDE TO GOOD
CLEANING & SANITATION
PRACTICES
CLEANING TOOLS
Recommended Features of Cleaning Tools 10
HAND-WASHING FACILITIES
Why is Hand-Washing Important? 13
Components of Hand-Washing Station 14
8 Hand-Washing Steps 15
INTERESTING FACTS 16
SUMMARY
Tips on Cleaning and Sanitation Practices 17
3
Introduction
Cleaning and sanitising are important to food safety as many food poisoning cases are associated with inadequate and ineffective sanitation. Generally, surfaces of equipment, food preparation tables and utensils that come into direct contact with food should be washed, sanitised and air-dried.
Cleaning and sanitation of food establishments are important for the following reasons:
Why are Cleaning and Sanitising Important?
To prevent food poisoning resulting from cross contamination between food contact surfaces and food.
To minimise food wastage due to food contamination.
To ensure cleanliness of premises at all times and create a more pleasant work environment.
4
Introduction
Difference between cleaning and sanitisingDifference between cleaning and sanitising
Sanitising is the reduction of the number of microorganisms to safe levels.
Cleaning is the complete removal of dirt and food waste using physical means and appropriate detergent under recommended conditions.
Before After
5
Cleaning & Sanitation Programme
A good cleaning and sanitation programme should be conscientiously carried out:
(a) Identify areas, equipment and
items to be cleaned and sanitised.
(b) Assign specific personnel for specific task.
(c) Establish method, procedure and schedule for
cleaning and sanitation. (d) Monitor
and verify for effectiveness.
Document step (a) to (d)
Components of a Good Cleaning and Sanitation
Programme
6
Cleaning & Sanitation Programme
Areas identified Recommended minimum frequency
Daily (or after
operation)
Weekly Monthly
General areasFloor and wall next to preparation areaDoorsWindows, ceilings, overhead fixtures(e.g. lighting covers and fans)
Production areaFood processing equipmentFood containers, crockery and utensilsFood preparation tableSinks, taps, gullies and drainsExhaust hood, flue and ventilation systems
Personal hygiene facilitiesHand-washing sink and surrounding areaToilets
1
1
1
1
1
Storage areaRefrigerator/chiller/freezer units and dry storage area which include:
Floors & walls Food containers Pallets Racks Interior & exterior refrigeration fans
Delivery transportInterior cabin of delivery truck
1Requires sanitising after cleaning
2
2Grease traps are to be maintained regularly by engaging NEA-licensed general waste collectors.
Recommended Frequency of Cleaning and
Sanitation
Spot it, Clean it!NowLater
Always Practise:
7
Cleaning & Sanitation Programme
Pre-rinse to remove the debris from the surface, which allows cleaning and sanitising to be carried out more effectively.
Step 1 : pre-rinse
This can be done by soaking and scrubbing, spraying, foaming or high pressure cleaning.
Step 2 : wash surfaces with
appropriate cleaning solution
Step 5 : flush/rinse off the
sanitising solution
(if required)
It is important that all food remnants and cleaning compounds are removed as they would interfere with the sanitising solution and render it ineffective.
Step 3 : flush/rinse the cleaning compounD froM surfaces
Apply sanitising solution, hot water or steam.
Step 4 : SANITIsE
Basic Steps for Cleaning and Sanitation
8
There should be adequate contact time between the cleaning or sanitising solution and the surface to be cleaned.
contact time
Hot water (>77°C) or steam can also be used to sanitise the contact surfaces.
Cleaning is more effective when using warm cleaning solution as the bonds between the soil and the surface are weakened.
temperature of cleaning and sanitising solution
Cleaning & Sanitation Programme
Factors Affecting CLEANING AND SANITISING
EFFICACY
9
Adequate strength when applied appropriately to the contact surfaces, can remove the dirt effectively without damaging the surfaces.
STRENGTH APPLIED DURING CLEANING
The type of cleaning solution used will depend on the type of food waste.
The final concentration of the cleaning and sanitising solution should be diluted as recommended by the manufacturer.
TYPE AND CONCENTRATION OF
CLEANING AND SANITISING SOLUTION
Cleaning & Sanitation Programme
10
Colour-coded cleaning tools enable food handlers to differentiate the tools to be used in different areas of the food establishment. This is to minimise cross-contamination.
Colour-coded
Recommended Features of Cleaning Tools
Cleaning Tools
Vegetables Processing Area General Cleaning
Meat Processing Area Seafood Processing Area
11
SPECIFICALLY DESIGNED FOR DIFFERENT EQUIPMENT AND
APPLIANCES
Cleaning tools which are too abrasive can cause scratches to susceptible food contact surfaces. This would increase the risk of bacteria attaching to the scratches and contaminating food products if not sanitised properly.
Use suitable cleaning tools to clean the different types of surfaces.
Cleaning Tools
Brushes with stiff bristles for cleaning surfaces with tough stains.
Brushes with softer bristles to clean powdered, dusty surfaces or things that may be susceptible to scratching.
Pads are commonly used for cleaning utensils due to their soft and flexible nature.
Examples:
12
durable and chemical resistant
Always maintain cleaning tools
in a clean and hygienic condition
Cleaning Tools
Cleaning tools should be made of synthetic materials that will not be damaged by cleaning chemicals.
Choose brushes of good durability as there is a risk of physical contamination if the bristles fall out easily.
Re-usable cloths must be cleaned and sanitised regularly. Replace the cloths with new ones when necessary.
Wet cleaning tools (e.g. mops) should be rinsed, washed and sanitised after use. They should be properly dried before storing in a designated place.
CHEMICAL RESISTANCE
13
Hand-washing Facilities
Proper hand-washing is vital in preventing contamination of food by the hands of food handlers. Harmful bacteria and viruses present on the hands of food handlers are reduced by proper hand-washing techniques.
Food handlers should wash their hands and wrists immediately:
WHY IS HAND-WASHING IMPORTANT?
After blowing the nose, sneezing or coughing.
Before engaging in food preparation.
After using the toilet.
When changing tasks. After engaging in duties that contaminate the hands.
(e.g. when switching between handling raw and ready-to-eat food to prevent cross-contamination)
(e.g. cleaning duties, disposing trash and handling money)
14
COMPONENTS OF HAND-WASHING STATION
Hand-washing Facilities
2
2 1
3
4
The taps should preferably be hands-free (e.g. pedal, knee or elbow operated) to prevent the cleaned hands from touching any parts of the hand-washing facility which might result in cross-contamination.
Foot-operated refuse bin
Liquid soap
Disposable paper towels
1
2
3
4
15
Hand-washing Facilities
8 Hand-washing steps
2
Between the fingers.
8
Rinse and dry your hands with paper towel.
1
Wet hands with clean, running water and apply soap. Rub palms together to make lather.
4
Thumbs
6
Fingernails
5
Back of fingers.
7
Wrists
3
Back of your hands.
Practise the 8 hand-washing steps
for at least 20 seconds.
16
Interesting Facts
do you know?
Cross-contamination may occur if high-pressure cleaning is used when there is an on-going food processing. This is due to the dispersion of the dirt and bacteria into the air which might fall back onto the food or work surfaces. Hence, high-pressure cleaning should not be carried out when there is preparation of food.
Unwashed Hands After cold water rinse After 20 seconds of 8 hand-washing steps using water and soap.
An average hand harbours more than 1000 bacteria per centimetre square. Washing hands thoroughly with soap and water can reduce the amount of bacteria present.
17
Summary
TIPS ON CLEANING AND SANITATION PRACTICES
Establish a cleaning and sanitation programme and follow conscientiously.
Improve the efficacy of cleaning and sanitation by considering:
Dilution factor Temperature Contact time Strength applied during cleaning
Establish a cleaning and sanitation schedule for the following areas: Floor, wall, doors, windows, ceiling and overhead fixtures Food preparation tables and processing equipment Food containers, crockery and utensils Exhaust hood, flue and ventilation systems Sinks, taps, gullies and drains Toilets and hand-washing facilities Storage areas (e.g. dry store, chiller and freezer) Interior cabin of delivery trucks
18
Summary
Food handlers should practise the 8 hand-washing steps to clean their hands and wrists.
Use cleaning tools that are:
Colour-coded to enable users to differentiate the tools to be used in different areas of the food establishment Specifically designed for different types of equipment and appliances Durable and chemical-resistant Easily maintained in a clean and hygienic condition
Hand-washing facilities are equipped with hands-free water tap, liquid soap, disposable paper hand towel and foot-operated refuse bin.